LUX Magazine launched the “Best in Luxury Spas Awards 2017” to showcase the businesses that are establishing themselves as a major piece in shaping the future of what is a fiercely competitive, highly lucrative and ever-evolving global industry. We believe that Appalachian Trail Adventures are one of the best in the business, and deserve recognition for the success you’ve had over the past year.

Everyone deserves to treat themselves to a break away from everyday life every once in a while, and whether you are looking to be waited on hand and foot, to receive a relaxing, luxury treatment, or simply spending intimate time with a loved one, we give you LUX Magazines Best in Luxury Spa Awards 2017.

In an industry where delivering that unique experience, the perfect massage, the flawless escape is everything, LUX celebrates the paragons, the trend-setters, and the innovators; those that truly standout in one of the world’s oldest professions.

We are looking to work with only the most enterprising, and quality-focused companies who create unforgettable experiences. With this in mind, we have chosen firms that are committed to innovation, customer service, and enterprise those that simply excel in an industry where meeting and exceeding expectations is everything.

We are currently taking reservations for the 2017 season, please call or email for more information

This season is ATA’s 10-year anniversary providingpersonalized hiking vacation and excellence

Appalachian Trail Adventures (ATA) offers a distinctive adventure vacation with guided daily hiking, kayaking, and caving in the Green Mountains of Vermont that targets families and individuals who are adventurers, families, and those seeking an active vacation, including hikers who do not feel comfortable hitting the trails alone. ATA provides an affordable all-inclusive hiking or fitness vacation giving a real Vermont outdoor adventure. That’s why it has the best hiking vacation at the lowest possible prices, starting at $242.00 per night, per person, including taxes and gratuities. Unlike most spas, ATA’s owner John Keough is engaged daily with the guests, encouraging them on the trail and kayaking. ATA offers a variety of options to help customize one’s vacation. The most common is the Hiking Vacation that consists of an air-conditioned room with three daily spa meals, snacks, a guided novice, intermediate or advanced hike and an afternoon of kayaking, an excursion or caving. Massages, yoga classes and tennis lessons are available a la carte.

2017 Hiking Vacation Rates

Nightly rates are per person, including taxes and gratuity. The Hiking Vacation consists of an air conditioned room at the Summit Lodge with three daily spa meals; snacks; guided novice, intermediate or advanced hike; and an afternoon of kayaking, caving or an excursion. Massages ($75.00+), yoga classes ($30.00), tennis lessons ($70.00) are available a la carte.

Single

Occupancy

Double

Occupancy

1-2 NIGHTS

$285.00

$255.00

3-6 NIGHTS

$280.00

$251.00

7+ NIGHTS

$274.00

$242.00

Aeolus Update

Aeolus is doing well and put on a few pounds this winter but still looks like puppy. His lovely personality is just a pleasure to be around. Aeolus still gets very excited to see either a dog or human. He even gets upset if a dog doesn’t stop and say hello. Aeolus will bark and whine for a few minutes. In the dog park, he’s quite entertaining playing with the other dogs. He iery fast and shows great agility.

When I’m doing errands around town, it’s amazing how many people point and smile. The most common comment I get from just about everyone is “he’s so cute”. As for his favorite toys, they are anything that squeaks. However, Aeolus’s most favorite is any type of ball or stick. If you haven’t seen I posted videos of him opening his Christmas gifts on ATA’s YouTube page.

Aeolus has been going stir crazy not hiking, so we have been visiting dog parks. One of our favorites is Sheepfold located in Stoneham, Massachusetts by our family town of Melrose. The park is an open grass meadow with hills approximately the size of two football fields. There can be 10-35 dogs there at any time; its a sight to see. We have been there so much that Aeolus has a number of dog friends of different breeds and sizes he gets excited to see.

Aeolus is named after a cave where myself and a friend dug open a blocked passage discovering the largest cave in New England back in 2000. The cave is located just north of Manchester, VT and named after the mountain, Mount Aeolus.

Aeolus or Eolus (Greek: Aiolos [jjolos]), was the Custodian of the winds in Greek mythology. A minor deity, he is the son of a king called Hippotes, and lived on one of the rocky Lipara islands, close to Sicily. In the caves on this island were imprisoned the winds, and Aeolus, directed by the higher gods, let out these winds as soft breezes, gales, or whatever the higher gods wished. Being visited by the Greek hero Odysseus, Aeolus received him favorably, and on the hero’s departure presented Odysseus with a bag containing all the adverse winds, so that his friend might reach Ithaca with a fair wind. Odysseus did as Aeolus bid, but in sight of his homeland, having been untroubled by foul weather, he fell asleep and his men, curious, opened the bag, thus releasing all the fierce winds, which blew their ship far off course (Odyssey X, 2; Vigil I, 52). Corporate IT DepartmentCorporate IT Depa

The Summit Lodge

Long considered Killington’s classic four-season resort hotel, the Summit Lodge is an ideal destination for your Vermont vacation that is why ATA has chosen it for their home base. Located in the heart of Killington, the lodge is situated high on a private knoll with magnificent views of Vermont’s second highest mountain and the surrounding Green Mountains. With eleven acres and forty-five comfortable rooms, the facilities and grounds are extensive including an outdoor heated pool, Jacuzzi whirlpool, saunas, three tennis courts, massage therapy, a library, two restaurants and bars, duck pond, game room, a bocci court, horseshoes and shuffleboard. A sit-down breakfast and a bag lunch are supplied by the Summits chef, while dinner is served at the Foundry Restaurant or the Summit Lodge, hikers choice.

The new owner of the Summit Lodge, Emmett O’Dwyer is making significant improvements after his recent purchase during the spring of 2017. He has spent a lot of time and money improving the business, changing the way the staff view management and the way the guests feel in the lodge. The staff feel secure in their jobs and a sense of pride with changes and updates.

It’s really refreshing to have someone show energy in their business venture and is willing to commit to improvements and enhancements to the Lodge. It is nice to see an owner who is present and isn’t afraid to get his hands dirty. It’s really enjoyable for the staff to feel respected and have an employer and manager who listen and care. The Summit’s executive Chef is just loving all his “new toys” with the entire kitchen being upgraded from the walk-in refrigerator all the way down to the toaster.

O’Dwyer has already invested a lot of time into the lodge itself. With the bones of the building up-to-date they have moved onto making improvements to the cosmetics inside and out by painting, adding new carpet, new furniture and updating guest’s rooms. Emmett has also implemented new procedures and has added new administrative software. Employees say working at the Summit Lodge is a home-like atmosphere. Having worked at other businesses in the industry before, they say there is no place like the Summit Lodge. We treat our guests like family.

Modifications from 2016 to 2017

A lot of the improvements are behind the scenes, such as the kitchen remodeling and upgraded wireless internet system

Some of the more major projects for 2017 will be converting the pools and whirlpool to saltwater.

O’Dwyer’s Poolside bar will be open 7 days a week and serving the full restaurant menu

O’Dwyer’s Public House Pub had a total make over with additions of a dart board and pool table

updating the restrooms and common areas

24-7 Front Desk coverage

Live entertainment and food/drink specials will be available throughout the summer

More outdoor events such as the Pig roast will be planned

The beds and mattresses have all been changed

Bathrobes are now supplied to all rooms

Photo booth installed

Improving the driveway and entranceway

New POS ordering system in place to make breakfast quicker and more precise

New credit card system taking pin cards to ensure security

By the summer, we will have new duvet’s in the rooms

High speed internet due to the installation of fiber optic link and the installation of a new data suite

New Flooring, furniture and a general tidy up in the large family room

New Poolside furniture

Remolding the massage room area

Repairs are being made to all of the slate around the pool and steps in order to make it safer

Some of the other projects which are on the card for 2017 but will be subject to time and budget at this time. More and more upgrades as the year goes on making sure the Summit Lodge will become one of the best places to stay in Vermont.

Emmett O’Dwyer, Summit Lodge Owner

The Foundry Restaurant

The Foundry Restaurant’s Executive Chef Sean Miller has created a delicious spa menu for ATA hikers who are seeking healthier meals. The menu is able to cater to special dietary restrictions such as vegan, low sugar, sodium-, wheat- and dairy-free options. This enables ATA to accommodate couples, athletes, weight loss vacationers, as well as all those with no dietary restrictions who seek to eat healthily.

Located on the banks of the Summit Pond, The Foundry offers a distinct year-round dining experience. In addition to the ATA hikers’ menu, The Foundry offers two menu options: an American Bistro-Style menu in its formal dining room, as well as a more casual Tavern menu in the bar. Their impeccable chef-driven cuisine provides guests the finest cuts of prime meats, fresh seafood, homemade pastas and much more. They use the freshest ingredients to create mouthwatering appetizers, flavorful side dishes and irresistible desserts, designed to engage all of your senses. The Foundry experience focuses on providing un-paralleled hospitality in a warm and relaxing setting. In addition to its dining options, The Foundry offers live entertainment regularly and is host to many of the area’s events.

Its crucial all hikers follow the Leave No Trace Ethics to help preserve the hiking trails for future generations. For the most part, the trails are built and maintained by volunteers. We should always leave the trail cleaner then we found it and follow these LNT Ethics.

Keep to the trail, shortcuts erode soil and damage vegetation. Walk single file in the middle of the trail, even when wet or muddy, to avoid widening the tread way or mud puddle. Walk on rocks whenever possible, especially in fragile areas such as shorelines and alpine zones.

If you pack it in, pack it out! This includes biodegradable material like apple cores. We dont want to attract animals like bears to the trails and we dont want to see a mountain top with apple cores and orange peels.

Take only pictures, leave only carefully placed footprints. Flowers and other naturally occurring objects are best enjoyed in their natural states. Removal of these items is illegal on state and federal lands. Let others enjoy nature and cultural artifacts as you originally found them. You should always leave a trail cleaner than you found it.

Bring binoculars and observe wildlife from a distance. Feeding animals damages their health, alters natural behaviors and exposes them to predators. Do not feed animals.

Respect other trail users and protect the quality of their experience. Be courteous and yield to others on the trails. Take breaks on durable surfaces, away from the trail and other visitors. Let nature’s sounds prevail by avoiding loud voices and noises.

TAKE NOTHING BUT PICTURES, LEAVE NOTHING BUT WELL PLACED FOOTPRINTS

ATA’s DVD Recommendation: Folks Over Knives

Focusing on research by two food scientists, this documentary reveals that despite broad advances in medical technology, the popularity of animal-based and modern processed foods has led to epidemic rates of obesity, diabetes and other diseases. It examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. 2011, PG, 96 minutes

Healthful Living Tips: Hydration

Hydration: If you don’t drink enough water, your body’s reaction is to retain the water it does have. This in turn hampers kidney function and waste products accumulate. Your liver is then called upon to flush out the impurities. As a result, one of your liver’s main functions, metabolizing fat into useable energy, is minimized.

Re-vamp your lifestyle to include lots and lots of water. It will prove to be the simplest, least expensive, most powerful and longest-lasting key to long term fat reduction when accompanied by exercise and balanced food intake.

Anxiety, confusion, dry skin, increased heart rate, and decreased blood pressure are all signs of dehydration. Headaches are often a sign, so before reaching for a pill, try a glass of water. A 5% reduction in water in your body can cause as much as a 30% decline in work performance. A loss of only 3% of your body¬s water content causes a 10% drop in strength & an 8% loss of speed

Average, “within proper weight” people should drink eight, 8 oz. glasses of water every day. Over-weight people need one additional glass for every 25 pounds of excess weight.

Healthful Living Recipe: Butternut Squash Coffee Cake

In collaboration with registered dietitians, ATA has created this delicious recipe for those seeking healthier meals and lifestyles. This recipe is from ATA’s Healthful Living Cookbook which is a combination of healthful living tips, facts and recipes.

1 cup firmly-packed light or brown sugar

4 tablespoons trans-fat-free soft tub margarine spread

1.25 cups low-fat nonfat skim milk

1 cup reduced-fat sour cream

1 large egg

2 teaspoons vanilla extract

2 cups whole-wheat flour

2 teaspoons baking powder

.5 teaspoon cinnamon

.5 teaspoon salt

1 cup butternut squash puree*

.5 cup mini marshmallows

.5 cup chopped pecans or walnuts*

.5 cup firmly packed light or dark sugar*

2 teaspoons cinnamon*

Take the butternut squash, cut off stems, cut in half lengthwise and remove seeds. Roast halves on a cookie sheet, flesh-side down, at 400 degrees for 45-50 minutes. Scoop out flesh and puree in food processor or blender for about two minutes.

Preheats oven 350 degrees. Coat a 9 inch cake pan or 8×8 inch baking pan with cooking spray. In a large mixing bowl beat the margarine and sugar until creamy. Beat in 1 cup of buttermilk, sour cream, egg and vanilla. Add the flour, baking powder, cinnamon and salt and mix completely. Pour half of the batter into pan and smooth the top. Spread squash puree over batter and sprinkle with marshmallows. Stir the remaining cup milk into rest of batter and spread evenly over the squash fillings. Mix together the topping ingredients* sprinkle evenly over the batter. Bake until a toothpick comes out clean from center, 55-60 minutes. Cool on a rack for five minutes before cutting.